We had a bumper walnut crop in Worcestershire this year.
My Hubby is crazy about walnuts. He has identified every walnut tree in our village plus most of those growing wild around Bredon Hill.
In our house, Walnut Fever is biphasic:
The initial phase starts in late June/early July, when unripe, soft, green walnuts can be harvested to make Nocino. This is a delicious, deep brown walnut liqueur, traditionally made Italy. (However, the fervour of this phase has somewhat abated in our household since Hubby’s initial attempt to make Nocino last year resulted in a rather startling green, bitter concoction.)
The second and most intense phase starts in autumn, when the walnuts are ripe and ready to be harvested. At this time of the year my foraging Hubby ensures that every walk passes a walnut tree or two, and we head home to the sound of nuts clattering in bulging pockets. The rest of the day is spent happily cracking the shells and savouring the wonderful fresh flavour of the newly harvested walnuts – so much better than those bought in the shops.